Another one found on Facebook.
Broccoli Cheese Bites
I found that I needed to still kind of use some PAM on the wax paper, but this was good.
Ingredients:
- 16 oz. package of frozen chopped broccoli, thawed and drained of liquid (I used fresh steamed broccoli)
- 1 1/2 cup of grated cheddar cheese
- 3 eggs
- salt & pepper
- 1 cup of seasoned Italian breadcrumbs
Directions:
- Mix all the ingredients together in a large bowl.
- With your hands, form small patties and lay on a parchment lined baking sheet.
- Bake at 375F for 25 minutes, turning the patties after the first 15 minutes.
- Let cool and enjoy!
Spicy Turkey and Green Bean Stir-Fry
I like it more with white rice instead of the basmati.
Ingredients
- 1 1/2 cups basmati rice
- 1 1/2 pounds green beans, trimmed
- 3 tablespoons vegetable oil
- 1/2 teaspoon sugar
- 3/4 pound 99 percent lean ground turkey
- 1 clove garlic, minced
- 1 small half-sour pickle, finely chopped
- 2 teaspoons Asian chile paste, such as sambal oelek
- 1 cup fat-free low-sodium chicken broth
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon dry sherry or rice vinegar (not seasoned)
- 2 teaspoons cornstarch
Directions
- Bring a large pot of water to a boil. Stir in the rice, cover and boil until tender, about 18 minutes; drain well and keep warm.
- Meanwhile, preheat the broiler. Toss the green beans, 1 1/2 tablespoons vegetable oil and the sugar on a rimmed baking sheet. Broil, stirring once, until the beans are tender and charred, about 8 minutes.
- Heat the remaining 1 1/2 tablespoons vegetable oil in a large skillet over high heat. Add the turkey and cook, breaking it up with a wooden spoon, until browned, 3 minutes. Add the garlic, pickle and chile paste and cook until the garlic is slightly golden, about 3 minutes.
- Whisk the chicken broth, soy sauce, sherry and cornstarch in a bowl. Add the green beans to the skillet with the turkey mixture and cook, stirring, 1 minute. Add the soy sauce mixture and cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes. Serve with the rice.
Diet myths debunked!
(via katiebands)
Snacks and their calories.
(via katiebands)
(via katiebands)
Chicken with Brussels Sprouts and Mustard Sauce
Ingredients:
- 2 Tablespoons Olive Oil, Divided
- 4 (6-Ounce) Skinless, Boneless, Chicken Breast Halves
- 3/8 Teaspoon Salt, Divided
- 1/4 Teaspoon Freshly Ground Black Pepper
- 3/4 Cup Fat-Free, Lower-Sodium Chicken Broth, Divided
- 1/4 Cup Unfiltered Apple Cider
- 2 Tablespoons Whole-Grain Dijon Mustard
- 2 Tablespoons Butter, Divided
- 1 Tablespoon Chopped Fresh Flat-Leaf Parsley
- 12 Ounces Brussels Sprouts, Trimmed and Halved
Directions:
- Preheat oven to 450°.
- Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon salt and pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake at 450° for 9 minutes or until done. Remove chicken from pan; keep warm. Heat pan over medium-high heat. Add 1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 1 tablespoon butter, and parsley.
- Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add Brussels sprouts; sauté 2 minutes or until lightly browned. Add remaining 1/8 teaspoon salt and 1/4 cup broth to pan; cover and cook 4 minutes or until crisp-tender. Serve sprouts with chicken and sauce.
